Scrambling to make something great with leftovers? This delicious Blueberry Muffin Bread Pudding recipe solved my crisis with empty plates in record time.
Homemaking,  Recipes

Blueberry Muffin Bread Pudding Recipe

July 30, 2015 /

Scrambling to make something great with leftovers? This delicious Blueberry Muffin Bread Pudding recipe solved my crisis with empty plates in record time.

Some days, dragging myself out of bed is hard enough, much less trying to find something more creative than cereal to feed my kiddos. I was really excited when my brainstorm blueberry muffin bread pudding recipe was a hit!

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One morning, I had a rare occurrence – leftover muffins. They had gotten stuck in a container and hidden WAY in the back of the fridge. You know the kind of ‘Tupperware’ that originally had food in it, and you forget what’s really in there? Yeah, we’re that family.

Scrambling to make something great with leftovers? This delicious Blueberry Muffin Bread Pudding recipe solved my crisis with empty plates in record time.I didn’t want them to go to waste, but the nutritional value of just muffins for breakfast was not what I wanted for the kids, and we were running low on just about everything since we had just returned from vacation!

Brainstorm – Blueberry Muffin bread pudding!

I rough chopped the muffins into chunks and put them into a loaf pan. You’ll want to grease your pan if it isn’t a miraculous non-stick pan like mine.

I LOVE my Farberware nonstick!  It rarely needs any greasing. I have used these pans for all sorts of delicate recipes that usually require greasing or even flouring, and the cookies, cakes, etc, just slide right off! Even muffins come right out without greasing, papers, or those silicone muffin cups that are a pain to clean.

For the 7 muffins I had, a loaf pan was perfect, but if you use a larger amount, you might want a 9×9. You want to have the bread be about 1 1/2-2 inches deep in the pan loosely packed.

Ingredients

  • 7 blueberry muffins

  • 4 eggs

  • a cup of milk

  • dash of vanilla.

I whisked the eggs, milk and vanilla together until well mixed and poured over the bread making sure all areas were saturated, and let it rest for 5 minutes to soak up the milk.

Then, I sprinkled cinnamon sugar over the top and baked for 35 minutes at 350. Test with a toothpick, make sure it comes out cleanly.

After letting it cool a bit, I dusted each piece with powdered sugar and a drizzle of organic maple syrup. This made one serving for each medium-sized muffin, although the teenage boys ate two pieces each.

My daughter who is notoriously SLOW to eat breakfast, finished her piece before I even started eating. VICTORY!! I took something that was nutritionally less than ideal, added protein and calcium, and they liked it even better than the muffins alone!

And Mom for the win!

Blueberry muffins into bread pudding for the win! Easy, delicious and a bit more nutritious. Click To Tweet

I am excited to share anything that makes being a Godly mom easier. We’re all trying to balance nutrition, time, value, effort, etc. with all the needs of our spouses and selves. This recipe using leftover blueberry muffins took minutes to prepare; I could sip my coffee and get dressed while it baked, and used up things taking up space in my fridge.

This would also be something you could make using store bought muffins and make into a semi-homemade dish for a brunch. Who doesn’t need more impressive looking recipes that are too easy!?

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